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In a small bowl, add the dried herbs, mix together well and set aside
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In a large stock pot or Dutch oven, add some olive oil and turn to medium high heat.
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Add onions, carrots, and celery, start to sauté. Add garlic. Cook for about 5 minutes, stirring.
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Add mushrooms and continue to sauté for about 5 minutes.
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Add fresh parsley and desired amount of dried herbs, mix well. Cook for another 2 minutes
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Add the liquid and bring to a rolling boil.
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Add raw chicken and bring it back to a boil.
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Add butter, salt and pepper, allow to cook for about 10-15 minutes at a boil. Carefully taste the broth and adjust the herbs, salt, and pepper.
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While the soup is cooking, make your dumpling mixture. Add dry ingredients to a large bowl.
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In another bowl beat an egg, add milk and oil, mix together.
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Slow add wet ingredients to the dry mixture bowl, using a fork, mix lightly. The dough will be sticky.
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Remove 2 cups of hot broth from the boiling pot and add to a large bowl.
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Slowly whisk the 4 tablespoons of flour into the hot broth, keep whisking until the flour is completely dissolved.
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The liquid will be cloudy and thick. Add back to the pot and mix.
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Using the fork and a spoon, slowly place the dumpling batter into the pot.
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Make the dumplings any desired size.
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Return to a boil, reduce heat, and cover.
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Allow to cook for at least 10-12 minutes at a low boil.
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Do not open the lid while cooking.
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At the end of the cooking time, check dumplings via the toothpick test and make sure it comes out clean.
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Once dumplings are cooked, remove from heat and serve.